Easy Gluten-Free Coconut Flour Banana Bread
A moist, tender banana bread made with coconut flour for a naturally gluten-free treat. This recipe is quick to mix and perfect for using up overripe bananas.
Ingredients
Ingredients
- 1/2 cup coconut flour sifted if clumpy
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large ripe bananas mashed (about 1 1/2 cups)
- 4 large eggs room temperature
- 1/3 cup maple syrup or honey
- 1/4 cup coconut oil melted and cooled slightly
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or chocolate chips optional
Notes
Storage: Store cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap tightly and freeze for up to 3 months. Make-Ahead Tip: This bread tastes even better the next day as the flavors meld. It's perfect for meal prep. Substitutions: For a dairy-free version, ensure your chocolate chips are dairy-free. You can substitute the maple syrup with an equal amount of honey or agave nectar. Serving Suggestion: Enjoy a slice warm with a smear of almond butter or a dollop of Greek yogurt for extra protein.